I like to brine them first for at least 2 hours, 4 preferred. Then grill direct until a nice color on both sides, then move to the indirect side, close lid and finish up to internal temp of 165*F.
The other night I didn't have time to brine so I butterflied them then squeezed lime juice on them with some garlic and onion powder and let them sit in the refrigerator for about an hour and grilled them direct till 165*F
The key is don't cook them past 165*F or they will be dry, the brine helps keeping them moist